IE 11 is not supported. For an optimal experience visit our site on another browser.

Paella de bogavante y pollo( Rice with lobster and chicken)

RATE THIS RECIPE
(0)
RATE THIS RECIPE
(0)

Ingredients

Paella
  • 2 ounce spanish extra virgin olive oil
  • 1 ounce whole lobster (cut the tail into medallions, the claws in 1/2, body in 1/2, arms 1/2 -- no little arms)
  • 12 ounce chicken thighs (cut 1-2” cubes)
  • 2 cup morels
  • 2 ounce ñoras sofrito
  • 1 1/2 cup spanish rice like bomba or calasparra
  • 5 cup fish stock
  • 1 pinch azafrán de la mancha (saffron)
Ñora sofrito
  • 2 ounce spanish extra virgin olive oil
  • 1 ounce whole lobster (cut the tail into medallions, the claws in 1/2, body in 1/2, arms 1/2 -- no little arms)
  • 12 ounce chicken thighs (cut 1-2” cubes)
  • 2 cup morels
  • 2 ounce ñoras sofrito
  • 1 1/2 cup spanish rice like bomba or calasparra
  • 5 cup fish stock
  • 1 pinch azafrán de la mancha (saffron)
  • 15 ñoras
  • 4 ounce spanish extra virgin olive oil
  • 2 ounce red peppers
  • 4 ounce garlic cloves
  • 24 ounce grated tomato puree
Fish Stock
  • 2 ounce spanish extra virgin olive oil
  • 1 ounce whole lobster (cut the tail into medallions, the claws in 1/2, body in 1/2, arms 1/2 -- no little arms)
  • 12 ounce chicken thighs (cut 1-2” cubes)
  • 2 cup morels
  • 2 ounce ñoras sofrito
  • 1 1/2 cup spanish rice like bomba or calasparra
  • 5 cup fish stock
  • 1 pinch azafrán de la mancha (saffron)
  • 15 ñoras
  • 4 ounce spanish extra virgin olive oil
  • 2 ounce red peppers
  • 4 ounce garlic cloves
  • 24 ounce grated tomato puree
  • 6 pound fish bones
  • 4 quart water
  • 2 head garlic
  • 4 cup red bell peppers, large dice
  • 4 ounce ñoras
  • 4 ounce spanish olive oil
  • 1 ounce lobster
  • 1 ounce octopus

Preparation

Baking Directions:

For the Paella:Put the extra virgin olive oil in a paella pan over high heat.

When it is hot, sauté the pieces of lobster.

Remove and set aside.

Add the chicken and sauté both sides.

Add the morels and sauté.

Add the ñora sofrito, rice and saffron.

Sauté for a few minutes and cover with the paella stock.

Set the timer for 5 minutes and cook the paella over high heat.

Stir the rice during this stage.

Once the five minutes is up, do not touch the rice! Lower the temperature and set the timer for 6 more minutes.

When the timer goes off, add the lobster, shell side down, to the pan.

Set the timer for 5 more minutes.

Do not touch the rice! Once the timer goes off, remove from the heat and let the paella rest for 5 minutes.

Serve with alioli on the side.

Sofrito de ñorasÑora sofritoDeep fry the ñoras (small, dried red peppers) and set aside.

Heat the olive oil and sauté the peppers until they get soft.

Add the fried ñoras and cook until they get soft.

Add the garlic and cook until you get a brown color; add the tomato pulp until it's reduced (no acid).

Pour the mix into a blender and add salt to taste.

Add a little water to the pan to get the flavor from the pan, and add to the blender, mix until you get a thick paste consistency.

Caldo de pescado Casa JuanFish StockPlace bones, water, lobster and octopus in large stockpot.

Bring to a boil and simmer for approximately 1 hour.

In another pot, heat olive oil.

When hot, add red peppers, cooking until soft.

Remove and set aside.

In the same oil, add garlic cloves.

Cook until brown.

Remove and set aside.

In the same oil, add ñoras.

Cook until a little soft.

In a large container, blend tomato sauce, garlic, red peppers and ñoras.

Add mix to fish stock and simmer for approximately 1 hour.

Strain and season to taste.

Let cool.

Recipe Tags